Directions:
- Bring stock to a boil.
- In medium skillet sauté shallot in olive oil then add asparagus and rice.
- Toss with white wine then add enough broth to cover rice and mix well.
- Stir frequently and continue to add broth for 20 minutes.
- When rice is al dente turn off stove and add asparagus then allow to sit 1 minute.
- Stir in the butter, goat cheese and parmesan then season and serve hot with basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 521.47 Kcal (2183 kJ) | ||
| Calories from fat | 152.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.93g | 26% | |
|---|---|---|---|
| Cholesterol | 32.56mg | 11% | |
| Sodium | 731.17mg | 30% | |
| Potassium | 347.67mg | 7% | |
| Total Carbs | 65.92g | 22% | |
| Sugars | 6.54g | 26% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 19.63g | 39% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 202.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 141.25 Kcal (591 kJ) | ||
| Calories from fat | 41.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 26% | |
|---|---|---|---|
| Cholesterol | 8.82mg | 11% | |
| Sodium | 198.06mg | 30% | |
| Potassium | 94.17mg | 7% | |
| Total Carbs | 17.86g | 22% | |
| Sugars | 1.77g | 26% | |
| Dietary Fiber | 0.38g | 6% | |
| Protein | 5.32g | 39% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 0.1mg | 2% | |
| Calcium | 54.9mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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